Adai dosa (or thick mixed lentil dosa / crepes) are sought after at home regularly. On one of my visits to my husband’s rakhi sister’s house , & she mentioned a very unique Adai was this wholegrains and whole lentils to add lots of protein and fibre. It comprises 9 grains and is also called Navadhanya Adai.
Needless to say, this is a very filling dish for kids and adults alike and brimming with taste. I tried out a small batch to test it at home. And added some more vegetables for a sumptuous Sunday Brunch. We loved it a lot. Can be had as is, or with some jaggery and ghee or Avial to make a complete meal.
Follow Notes below for more detailed info..
Some other Adai / Dosa varieties featured on this blog…
- Quinoa Adai
- Sprouts Adai
- Classic Adai Dosa
- Cornmeal Dosa
- Set Dosa
- Foxtail Millet Dosa (Thinai Dosa)
- Wholewheat Rava Dosa
- Ragi Rava Dosa
- Ulundu Dosa (Ulundhu Dosa) | Urad Dal Dosa | Split black gram crepes
- Brown Rice Dosa | Brown rice & lentil crepes
- Masala Dosa with Spicy Tomato chutney
- Healthy Oats Dosa / Savoury Oats Crepes
- Tomato Onion Utappam
- Set Dosa – version 1
- Poha Dosa
Sending this to Alphabet W of the Journey Through the Cuisines (JTTC) Blogging Tamil Mega Marathon. Hope you enjoyed the fare dished out so far.
Prep time : 15 mins , Soaking time : 8 hours, Grinding time : 15 mins,
Fermenting time : 10 hours or overnight (for tropical climes), in chilled weather, fermentation might take longer.
Makes : 8-10 medium sized Adai.
Wholegrain vegetable Adai : Vegan & GF Lentil Fibre rich Adai / Crepes
Ingredients: (1 cup = 200 ml)
- Brown Rice – 1/2 cup
- Normal Rice – 1/2 cup
- Barley – 1/4 cup
- Red chillies – 6 (adjust spice)
- Whole Chickpeas / Kabuli Channa – 1/4 cup ( I used the dark brown variety)
- Rajma /kidney beans – 1/4 cup
- Whole Toor Dal – 1/4 cup
- Whole Urad dal (dehusked) – 1/4 cup
- Green Whole Moong dal (with the skin on) – 1/4 cup
- Masoor – 2 TBSP
- Salt to taste
- Oil – to fry the dosa
Addons: (totally optional)
- Turmeric – 1/4 tsp
- grated jaggery – 1 TBSP
- Shredded onions – 1/4 cups
- grated carrots – 2 TBSP
- Toasted sesame seeds – 1 tsp
- Chopped coriander leaves – 1 tsp
- Wash and soak the grains for 7-8 hours. I soaked the rice varieties together. And the 7 lentil / pulses varieties together in a separate bowl. Drain and retain the water. Grind the pulses first to a smooth paste. Add the rice in small quantities to a smooth batter (takes about 15/20 mins).
- Add salt and mix well. Let it ferment overnight or for 8-10 hours (in very tropical climes or peak summer, it will ferment within few hours itself, dont let the batter go sour else the adai will harden)
- Beat the fermented batter.
- To a portion of the batter, Tip in the Addons except sesame seeds, mix well.
- Pour a thickish Adai / Dosa in the centre of a well heated skillet / tava. Do not spread thin like normal dosa. Sprinkle toasted sesame seeds.
- Drizzle oil around the sides, let it cook on one side on low-medium flame (about 2 mins), flip and let it cook on other side (for under 30-45 seconds).
- Serve immediately with chutney / Jaggery + ghee / Avial.
- In other navadhanya adai recipes, the proportions and grains vary, but this is what worked for us.
- Dont let the batter turn sour. Fermentation time depends on the climate outside.
- If making for kids, turn down the spice or add some grated cheese while flipping the dosa – they will like it 🙂 for them, you may also use a ghee+oil mixture for pan frying the dosa, it would be very tasty 🙂
- As you are using wholegrains, thorough soaking is very essential.
- Addons are optional, but makes it very tasty and soft too.